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Streusel-topped Pumpkin Muffins

Muffin pans would make a nice gift. Include these great-tasting muffins and a copy of this cookbook. 

Streusel-topped Pumpkin Muffins

Pillsbury Recipe by Pillsbury

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Ingredients

  • STREUSEL
  • 2  tablespoons brown sugar
  • 2  tablespoons finely chopped nuts
  • 1  tablespoon flour
  • 1/4  teaspoon cinnamon
  • 1  tablespoon margarine or butter, softened
  • MUFFINS
  • 1  egg, beaten
  • 1/2  cup milk
  • 1/2  cup canned pumpkin
  • 1/3  cup oil
  • 1 3/4  cups All Purpose or Unbleached Flour
  • 1/2  cup sugar
  • 3  teaspoons baking powder
  • 1/2  teaspoon salt
  • 1/2  teaspoon cinnamon
  • 1/2  teaspoon nutmeg
  • 1/4  teaspoon cloves
  • 1/4  cup chopped nuts
  • 1/4  cup raisins

Directions

  1. Heat oven to 400°F. Line with paper baking cups or grease bottoms only of12 muffin cups. In small bowl, combine all streusel ingredients untilcrumbly; set aside.

  2. In medium bowl, combine egg, milk, pumpkin and oil; mix well. Lightlyspoon flour into measuring cup; level off. Stir in 1 3/4 cups flour, sugar,baking powder, salt, 1/2 teaspoon cinnamon, nutmeg and cloves just until dryingredients are moistened. (Batter will be lumpy.) Stir in 1/4 cup nuts andraisins. Fill paper-lined muffin cups 2/3 full. Sprinkle streusel mixtureevenly over muffins.

  3. Bake at 400°F. for 18 to 22 minutes or until toothpick inserted in center

  4. comes out clean. Serve warm.

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